Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms

Abstract

In this study, we determined whether solid-state fermentation could degrade major allergens and reduce potential allergenicity of soybean meal (SBM). Solid-state fermentation was realized through a mixture of Lactobacillus casei, yeast, and Bacillus subtilis. High-performance liquid chromatography, size exclusion-high-performance liquid chromatography, and capillary liquid chromatography/tandem mass spectrometry coupled with electrospray ionization were used to examine the total amino acids and molecular weight distribution of the fermented soybean meal (FSBM). In addition, the potential allergenicity of FSBM was assessed by conducting in vitro competitive inhibition ELISA and oral sensitization and challenge of a BALB/c mice model. The results indicated that the total amino acid content increased and soy protein was degraded into polypeptides with low molecular weights that were derived from the hydrolysis of the allergen sequences N232-D383, G253-I265, E169-S215, G68-G98, A365-I375, and V153-A167. Moreover, the FSBM group exhibited a lower in vitro immunoglobulin E (IgE)-binding capacity than the SBM group. The BALB/c model indicated that the FSBM group manifested milder damage to the intestine, lower mMCP-1 and IgE levels, and higher IFN-γ levels as compared to the SBM group. These findings suggested that the potential allergenicity of SBM was reduced by the solid-state fermentation induced by the mixture of Lactobacillus casei, yeast, and Bacillus subtilis.

Fructo-Oligosaccharide Alleviates Soybean-Induced Anaphylaxis in Piglets by Modulating Gut Microbes

“…In addition, total serum IgG and IgE antibody levels were increased in the allergy group, which were similar to the findings from other studies ( Friesen et al, 1993 ; Sun et al, 2009 ; Yang et al, 2018 ). Previous studies have shown that FOS can enhance immunity by increasing total serum IgG in swine ( Apper et al, 2016 ; Wang et al, 2017 ).…”

Effects of Fermented Soybean Meal Supplementation on the Growth Performance and Cecal Microbiota Community of Broiler Chickens

“…However, various ANFs, such as antigenic protein and trypsin inhibitors, limit its wide application in animal feed [ 26 ]. A growing number of studies indicate that microbial fermentation is an economically and widely available method to solve the issues of SBM [ 2 , 21 , 27 ]. In pig production, extensive evidence has shown that FSBM or fermented feed improves growth performance, nutrient digestibility, and immune function [ 16 , 19 , 26 , 28 ].…”

“…and fermented at 37 °C for 24 h. After the first stage of fermentation, the fermented mixture was transferred to a plastic bag equipped with a one-way valve (Rou Duoduo Biotechnology Co., Beijing, China) and anaerobically incubated at 37 °C for 24 h. After fermentation, the FSBM was dried at 60 °C for 10 h. The crude protein and dry matter of the SBM or FSBM were measured according to AOAC (2005). The content of TCA-SP in the SBM and FSBM was analyzed using (TCA) according to the China National Standard (GB/T 22492-2008) [ 21 ]. The contents of glycinin and β-conglycinin in the SBM and FSBM were tested using competitive enzyme-linked immunosorbent assay (ELISA) kits (Longkefangzhou Bio-Engineering Technology Company, Beijing, China) according to the manufacturer’s protocol.…”

Allergenicity reduction and rheology property of Lactobacillus‐fermented soymilk

“…Splenic cell culture was based on the studies by Yang et al . Briefly, each well was inoculated with 2 × 10 6 cells (24‐well plate), and then PBS, SM, and FSM (50 mg/mL) were added to be incubated with splenic cells for 72 h (37 °C and (CO 2 :air = 1:19, v/v)).…”